Determination of Phenolic Compounds in Artichoke, Garlic and Spinach by Ultra-High-Performance Liquid Chromatography Coupled to Tandem Mass Spectrometry

Alarcón-Flores, María Isabel; Romero‐González, Roberto; Vidal, José Luis Martı́nez; Frenich, Antonia Garrido

doi:10.1007/s12161-014-9852-4

Cited by 41 publications

(25 citation statements)

References 43 publications

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“…[12][13][14][15][16] In particular, according to Lombardo et al, 17 total phenolic content and phenolic compound composition differed significantly among seventeen Italian globe artichoke cultivars, while they also observed significant differences among the studied plant parts (receptacle, floral stem, inner and outer bracts). The main phenolic compounds reported for artichoke heads so far include mainly caffeoylquinic acids, such as chlorogenic acid, 1,5-dicaffeoylquinic acid and cynarin, 11,18 as well as apigenin and luteolin derivatives, such as apigenin-7-O-glucuronide [19][20][21][22] and flavone glycosides. Bearing in mind the great genetic diversity in artichoke germplasm throughout the Mediterranean, the aim of the present study was to evaluate the antioxidant activity of leaf parts (blades and midribs) of various artichoke landraces and cultivars that are mainly cultivated in Greece.…”

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Leaf parts from Greek artichoke genotypes as a good source of bioactive compounds and antioxidants

et al. 2017

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Globe artichoke is an important vegetable in the Mediterranean diet. However, the marketable part of the plant constitutes a small portion of its total crop biomass and large amounts of waste are produced during its cultivation. In this study, the phenolic compound content and composition and the antioxidant activity of leaf parts [blades (SLB), petioles and midribs (SPM)] from various Greek artichoke genotypes were evaluated. The results showed significant variation in antioxidant activities and bioactive compound contents between the studied genotypes, with the leaf blades of most of the genotypes having a high content of flavonoids (mainly luteolin glycoside derivatives), which ranged between 49 and 78% of total phenolic compounds (TPC). In contrast, in petioles and midribs phenolic acids (mainly hydroxycinnamic acid derivatives) were the main phenolic compounds, ranging between 64 and 76% of TPC. The antioxidant activity of blades was significantly higher than that of petiole and midribs for all the genotypes and the tested assays. In conclusion, artichoke leaves (blades, petioles and midribs) of the studied genotypes showed different bioactive compound profiles and significant antioxidant properties, and could be further used in the food and nutraceuticals industries as a cheap source of phenolic compounds and antioxidants.

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Leaf parts from Greek artichoke genotypes as a good source of bioactive compounds and antioxidants

et al. 2017

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“…The phenolic contents of plants have been shown to be directly related to their potential antioxidant capacities in many studies (Demir, Yildiz, Alpaslan, & Hayaloglu, ; Zhang et al, ). Garlic is rich in phenolic compounds and SAC which have strong antioxidant properties (Alarcón‐Flores, Romero‐González, Vidal, & Frenich, ) as well as antihypertensive, anti‐inflammatory, and anticancer activities (Fratianni et al, ). C. setidens Nakai contains pectolinarin (a glycoside) and pectolinarigenin (an aglycone) which have strong anti‐inflammatory properties (Jeong et al, ; Lee et al, ).…”

Section: Resultsmentioning

confidence: 99%

Biological activities of a garlic–Cirsium setidens Nakai blend fermented with Leuconostoc mesenteroides

Daliri

Choi

Cho

et al. 2019

Food Science & Nutrition

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In this study, we investigated the antioxidant‐ and immune‐stimulating activities of various garlic– Cirsium setidens Nakai blends (fermented and unfermented). The levels of S‐allyl cysteine increased by 2.5 times while pectolinarigenin (an anti‐inflammatory compound) increased about six times (from 1.1 ± 0.04 mg/g to 6.70 ± 0.12 mg/g) after the garlic– Cirsium setidens Nakai (80:20%, respectively) blend (S4) was fermented with Leuconostoc mesenteroides KCTC 13302. The ferric reducing ability and DPPH radical scavenging activities of all the samples increased significantly after fermentation. Ethanolic extracts of the fermented samples significantly enhanced RAW 264.7 macrophage proliferation in a dose‐dependent manner and induced nitric oxide production. Among the samples, S6 and S8 stimulated the highest levels of nitric oxide (NO) production. S6 significantly induced proinflammatory cytokines TNF‐α and IL‐1β as well as an anti‐inflammatory cytokine IL‐10 relative to control. Since the resolution of an infection would require a harmonized interplay of proinflammatory factors and anti‐inflammatory cytokines, consumption of S6 could be helpful in promoting health.

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“…However, the differences in the total phenolic content between the purple and white garlic cultivars were not significant. The following major phenolic compounds were identifi ed and quantifi ed (mean values) in garlic: fl avonol quercetin 13.9 mg/kg, phenolic acids caffeic acid 7.2 mg/kg and ferulic acid 3.5 mg/kg and fl avone apigenin 1.9 mg/kg DW (Alarcón-Flores et al 2014 ).…”

Section: Phenolic Compounds/flavonoids/ Anthocyaninsmentioning

confidence: 99%

Allium sativum

Lim¹

2014

Edible Medicinal and Non Medicinal Plants

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Determination of Phenolic Compounds in Artichoke, Garlic and Spinach by Ultra-High-Performance Liquid Chromatography Coupled to Tandem Mass Spectrometry

Cited by 41 publications

References 43 publications

Leaf parts from Greek artichoke genotypes as a good source of bioactive compounds and antioxidants

Leaf parts from Greek artichoke genotypes as a good source of bioactive compounds and antioxidants

Biological activities of a garlic–Cirsium setidens Nakai blend fermented with Leuconostoc mesenteroides

Allium sativum

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